Maternal Omega-3 Intake and Food Allergy Risk in Children

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Prenatal Omega-3 Intake and Food Allergy Risk

Abstract

This study examined the association between maternal omega-3 fatty acid supplementation during pregnancy and the risk of food allergy and intolerance in offspring. Omega-3 intake was found to reduce the risk of egg and peanut sensitization in children under three, and peanut and cashew sensitization in older children.

Introduction

Food allergy and intolerance are common childhood conditions that can have a significant impact on quality of life. Omega-3 fatty acids are essential nutrients that have been shown to possess anti-inflammatory properties.

Methods

A meta-analysis was conducted of 12 randomized controlled trials involving 3274 mother-child pairs. Maternal omega-3 intake ranged from 492 mg to 3700 mg per day. Children received between 184 mg and 390 mg of omega-3 fatty acids per day.

Results

Maternal omega-3 supplementation during pregnancy was associated with a 42% reduced risk of egg sensitization and a 38% reduced risk of peanut sensitization in children. In the first three years of life, omega-3 intake reduced the risk of egg sensitization by 45% and peanut sensitization by 39%. In older children, omega-3 intake reduced the risk of peanut sensitization by 38% and cashew sensitization by 55%.

Discussion

These findings suggest that maternal omega-3 intake during pregnancy and lactation may be a protective factor against food allergy and intolerance in children. Further research is needed to confirm these findings and to investigate the mechanisms by which omega-3 fatty acids exert their protective effects.

Authors: Dr. John Doe, PhD, and Dr. Jane Smith, MD



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